Sprot la cuptor – gust de mare, fara prajeala! Crocant, auriu si plin de aroma! Daca ti-e dor de gustul acela de vacanta la mare, de peste crocant, mujdei si mamaliga fierbinte, dar vrei o varianta mai usoara si sanatoasa, sprotul la cuptor e fix ce cauti. Are tot ce iubesti la pestele prajit — textura aurie, mirosul tentant si carnea frageda — doar ca fara pic de ulei in exces. Se face simplu, fara efort, si iese spectaculos: crocant la exterior, moale si suculent la interior. Si sa fim sinceri: nimic nu bate combinatia clasica — sprot rumenit, mamaliga calda si mujdei de usturoi proaspat. O farfurie simpla, dar care miroase a mare, a vacanta si a bucurie pura, genul de mancare care te face sa vrei sa pui masa afara, sa deschizi o bere rece si sa spui simplu: „Asta da pofta romaneasca!”

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INGREDIENTE (pentru 4 portii)

• 800 g sprot proaspat sau decongelat
• 2 linguri malai
• 2 linguri faina
• 2 linguri ulei de masline
• Sare mare dupa gust

Curatam sprotul, indepartam capul si maruntaiele, apoi il spalam bine si il stergem cu prosoape absorbante. Presaram sare mare peste peste si il lasam la frigider 2–3 ore. Acest pas ii da aroma si ajuta la obtinerea crustei crocante.

Intr-o punga mare sau caserola cu capac, punem malaiul si faina. Adaugam pestii si agităm usor pana cand fiecare bucata este uniform acoperita cu amestecul crocant.

Asezam sprotul intr-o tava tapetata cu hartie de copt, intr-un singur strat, fara sa-i suprapunem. Stropim cu putin ulei de masline pentru un plus de aroma.

Coacem in cuptorul preincalzit la 180°C, timp de 30–40 de minute, pana cand pestii devin aurii si crocanti.

Servim sprotul imediat, fierbinte, alaturi de mamaliga moale si mujdei de usturoi proaspat. Pentru un contrast perfect, adauga si cateva felii de lamaie – dau acel strop de prospetime.

Detaliile video ale retetei:

Daca ti-a placut reteta de Sprot la cuptor incearca si:

English version

Baked Sprats

Baked sprats – the taste of the sea, without frying! Crispy, golden, and full of flavor!
If you’re craving that seaside holiday vibe — crispy fish, garlic sauce, and warm polenta — but want a lighter, healthier version, baked sprats are exactly what you need. They have everything you love about fried fish — that golden crust, the tempting aroma, and tender flesh — just without the extra oil. It’s a simple, no-fuss recipe that turns out spectacular: crispy on the outside, soft and juicy on the inside. And let’s be honest: nothing beats the classic combo — golden sprats, hot polenta, and fresh garlic sauce. A simple plate that smells like the sea, vacation, and pure joy — the kind of meal that makes you want to eat outdoors, open a cold beer, and simply say, “Now this is real Romanian comfort food!”

INGREDIENTS (for 4 servings)

• 800 g fresh or thawed sprats
• 2 tablespoons cornmeal
• 2 tablespoons flour
• 2 tablespoons olive oil
• Coarse salt to taste

Clean the sprats, remove the heads and insides, then rinse them well and pat dry with paper towels. Sprinkle generously with salt and let them rest in the fridge for 2–3 hours. This step adds flavor and helps achieve that perfect crispy texture.

In a large bag or container with a lid, combine the cornmeal and flour. Add the fish and shake gently until every piece is evenly coated in the mixture.

Arrange the sprats in a single layer on a baking tray lined with parchment paper, making sure they don’t overlap. Drizzle lightly with olive oil for extra flavor.

Bake in a preheated oven at 180°C for 30–40 minutes, until the fish are golden and crispy.

Serve immediately while hot, alongside creamy polenta and fresh garlic sauce. For a perfect balance, add a few lemon wedges — they give that refreshing touch that elevates everything.

If you liked the Baked Sprats recipe, try also: Crispy Hake Baguette with Roasted Garlic & Veggie Sauce, Baked Calamari with Tomatoes and Olives or Fritto misto.

ENJOY OUR RIDE!

• Oua en cocotte cu mozzarella si smantana
• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan